JUDGING THE BACON TYPE OP SWINE 



535 



perior quality of fleshing, such as is much desired in bacon 

 production. Roughness of bone is most easily to be noted 

 with bacon hogs, and should be discriminated against se- 

 verely. The bone should be clean and neat. The head 

 being comparatively lean and long with this type also gives 

 expression to quality in a considerable degree. However, 

 lack of quality here is measured rather by roughness and 

 coarseness than by length. 

 One may see some bacon hogs 

 with very long heads which 

 in no sense lack quality. 



Condition in the bacon hog 

 is a very special feature of 

 this type. The frame should 

 be covered with firm flesh, 

 without a thick layer of fat. 

 Nothing suggestive of rolls of 

 fat at any part of the body, 

 or unevenness of condition, 

 meets with favor in the eyes 

 of the bacon judge. The en- 

 tire covering should rather be 

 neatly laid on, showing a firm 

 consistency of flesh so highly 

 essential in. bacon. The touch 

 of the fingers to back, side 

 shoulder or ham, should give 

 a firm, yet mellow response, 



without the deepness of fleshing felt in the lard type. The 

 buyer of bacon hogs places great emphasis on this condition. 



Style and action in the bacon hog are quite notable. In 

 action, in particular, this is manifested by a long stride 

 and much activity, due to a rather muscular conformation, 

 very good length of limb and perhaps nervous temperament. 



The head and neck of the bacon hog, as combined fea- 

 tures, exhibit length to a marked degree. In fact, it is im- 

 possible to maintain bacon type with short head and 



Fig. 292. — "As the form is sur- 

 veyed from either in front or be- 

 hind, it seems Darrow." 



